Skip to content

Deirdre’s Eat the Rainbow Salad Sticks

Deirdre Doyle


Serves: As many as you like!

Prep time: 5 mins


Cherry or plum tomatoes (or tomatoes chopped into bitesize pieces)

(Yellow) peppers, chopped into bitesize chunks

Radishes, topped-and-tailed

Large leaf salad like iceberg or romaine or butter lettuce

Fresh blueberries (grapes or pitted black olives work well, too)

Carrots, sliced thickly

Veg Portions / Serving: 1


Kitchen Ninja

Recipe and photography by Deirdre Doyle |

Salad sticks are a fun, attractive and engaging way to get kids more excited about veg! Perfectly portable, they are great for summer campouts, travel, picnics, lunchboxes and BBQs. Get the kids making these salad sticks this summer – it’s as fun to make as it is to eat. Why not come up with your own favourite combinations and share them with us on social, tagging @VegPowerUK and #SaladSticks.


Thread prepped ingredients onto skewers to make salad sticks, alternating the ingredients whichever way you like.

Serve as is or better yet, with a favourite dip.

Still got ingredients leftover? Toss the remaining chopped ingredients together for a more ‘traditional’ salad and drizzle with dressing (and fresh chopped herbs if you like) just before serving. To keep it portable, make sure you keep the salad ingredients (and herbs, if using) in a separate container to the dressing and add at the last minute to keep everything fresh and crisp. Chopped peppers, grilled halloumi or feta or cubed hard cheese, chopped watermelon, cooked meat or fish or beans/lentils, croutons/torn bread or chopped celery are all great additions if you have them.

Kids in the kitchen:

Kids can really take charge here, which is part of why salad sticks are so popular with them! Make sure to prep any chopped ingredients for them, and keep an eye on their fingers around the sharp end of the skewer, but otherwise let them build it themselves. Help them with any harder ingredients.

Deirdre Doyle

Deirdre, health coach and mum of 3, set up the award-winning The Cool Food School in 2018 to help make food fun for children and change the food environment around them.

Similar recipes

Zoe’s Summer-on-a-Stick Salad Sticks with Yogurt-Mint Dip

Effort: 1
Complexity: 1
Cost: 1

Zoe Griffiths

Ian’s ‘Veg Dib Dab’ Salad Sticks

Effort: 1
Complexity: 1
Cost: 1

Ian Taverner

Laura’s Lost Potato Salad

Effort: 2
Complexity: 2
Cost: 2

Laura Emmelkamp

Hedi’s Summer Veg & Strawberry Salad Sticks with Tahini Dressing

Effort: 1
Complexity: 1
Cost: 2

Hedi Fountain